Around the World for Exxon, June 2014

8/12/2019 Around the World for Exxon, June 2014

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Welcome toAround the WorldLet's get cooking!

Menu

Trio of Mediterranean Mezze: Fattoush, Hummus and Baba Ghannouj

Chicken and Eggp ant !armesan in Marinara o"er #paghetti from $ta %Tres &eches Cake from &atin 'merica

Pairings -

Wines, sodas and juices from around the world and local beers are availablefor your enjoyment.


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Safety uidelines"avigating the #itchen

1. $#ee% cooking area traffic to a minimum. &he number of %eo%le in the area around the stoveshould be limited to only those who are cooking. eo%le who are %erforming tasksthat do not re(uire the stove )cho%%ing, mi*ing, etc.+ should remain on the nonstove side of the work area.

2.-or those working in the stove area, always make sure you use a verbal cue to let others at thestove know that you are a%%roaching. erbal cues reduce the chance of someone at the stoveturning with a hot %an and running into %eo%le, causing s%ills and/or burns.

0. 1o not turn u% gas burners to high heat, unless you are using a large %ot to boilwater, broth,etc. -lames climbing u% the side of a %ot or %an that does not cover theburner entirely are a fire ha2ard.

3. &he chef)s+ will handle all items going in and out of the commercial convection oven.4. &uck in your shirt, limit loose fitting clothing and make sure long hair is %ulled back.5. lease alert us immediately to any food s%ills so that they can be cleaned u% in order

to %revent %eo%le from sli%%ing on them.6. We will wash any utensils or dishes that you have used and will need again. &he area

by the sink can get very wet, and we do not want anyone to sli% and fall

#nife Safety7. Always use a cutting board. 8utting boards are more hygienic and im%rove control.9. :n the hand holding the food to be cut, curl your fingers under making your hand

look like a claw. ;sing your other )dominant+ hand, hold the knife firmly and using arocking motion, cut through the food. &he ti% of the knife should never leave thesurface of the cutting board.

0. 8ho% slowly and carefully, and always cut away from your body.3. Let a falling knife fall. 1o not try to grab it, and ste% away.4. seconds with warm water and soa% before and after handling

food, es%ecially raw foods )even if using single use gloves for handling raw foods+.2. ?f you have a wound, then it must be bandaged and you must use single use gloves.3. @air should be held back.. "ever touch your hair or face while cooking.3.


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Trio of Mediterranean Mezze: Fattoush, Hummus and Baba GhannoujFattoush #a ad:7 head lettuce, shredded7 head red cabbage, shredded4 6 shaved carrots0 large cucumbers, small dice

7> small tomatoes, cho%%ed

7 cu% cho%%ed %arsley, leaves only, no stems0/3 cu% cho%%ed mint leaves, no stems7 green %e%%er, diced7/9 teas%oon ras al hanout s%ice1ressinglemon juice )to taste+B cu% lime juice7 cu% olive oil5 cloves garlic9 teas%oon salt

inch of %e%%erHummus:3 o2 chick %eas, drained, reserve juice

to 7> cloves of garlic7 0 teas%oons salt )taste+0/3 cu% tahini ) sesame seed %aste+lemon juice )to taste+sesame oil )to taste+Baba Ghanoush:7 large egg%lant9 cloves garlic7 teas%oon salt7/3 to 7/0 cu% tahinilemon juice )to taste+(irections:Fattoush #a ad: &o make the dressing, mi* all dressing ingredients well in a small bowl.

lace all salad ingredients in serving bowl. &oss with the dressing when ready to serve.Hummus or Chick !ea (ip:1rain and dry chick %eas, reserving the li(uid on the side. ?n a food %rocessor, mince thegarlic. Add chick %eas and mince, scra%ing down the sides. Add salt, tahini and lemon juice.minutes+. Scra%e out egg%lant and %ut in bowl to cool, %referably in refrigerator for severalhours. our off e*tra li(uid before using. ?n a food %rocessor, mince garlic, and scra%e downsides. Add egg%lant, salt, and 7/3 cu% tahini. ulse the food %rocessor to mi*. Slowly addlemon juice. &aste. Adjust salt and lemon or tahini.

#uggestions from the M%ster% Basket: Add roasted red %e%%ers, crushed red %e%%ers,Ale%%o %e%%er or chili oil to the Daba hanoush, hummus or salad.


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&hai 8hicken Satay SkewersChicken:9> chicken cutlets9 medium yellow onions, sliced5 cloves garlic9 small %ieces fresh ginger, thinly sliced7 ts% dried turmeric7 7/0 tbs% coriander )crushed in mortar with %estle+7/0 tbs% cuminE cu% soy sauce7/0 cu% brown sugarE cu% sesame oilB cu% coconut milk!eanut #auce:9 cu%s %eanut butter7 cu% coconut milk3 tbs%. Water5 tbs%. fresh lime juice3 tbs%. soy sauceB tbs%. )or to taste+ Sriracha sauce7 B tbs%. fresh ginger root, minced3 cloves garlic, minced7 ts%. sesame oil

(irections:

For the marinade: Whisk together all marinade ingredients. &aste test before addingchicken and make adjustments. lace chicken tenders in a %an and cover with half of themarinade. Set aside other half of the marinade for basting while grilling. min.

)hi e the chicken marinates prepare the !eanut #auce: lace all ingredients in a blender.Dlend until smooth. lace in serving bowl and decorate.

For the #ata%: thread chicken onto skewers. -ill u% to F of the skewer, leaving the lower%art em%ty to assist in turning each skewer during cooking. Lay out the skewers on a baking%an and cook on high 7> 9> minutes, basting and turning every 4 minutes. 8ut through athick %iece to make sure there is no %ink in the middle to ensure they are done.

#uggestions from the M%ster% Basket: shavings of thai ginger root, tamarind %aste or chilioil can enhance the marinade or s%ice u% your %eanut sauce with chili oil or curry %aste.


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Chicken and Eggp ant !armesan with marinara over spaghetti3 8u%s bread crumbs0 tables%oons finely cho%%ed fresh flat leaf %arsley7 teas%oon dried oregano7 tables%oon finely cho%%ed fresh basil leaves

large eggs, beatenAll %ur%ose flour, for dredging

egetable oil, for frying74 chicken breasts, %ounded thin7 Ggg%lant sliced thin9 lbs shredded mo22arellagrated armigiano )to to%+Marinara:0 tables%oons olive oil7 large yellow onion, coarsely cho%%ed0 cloves garlic, coarsely cho%%ed7/9 teas%oon red %e%%er flakes0 )9 ounce+ cans whole tomatoes and their juices7 )9 ounce+ can tomato %asteH0 tables%oons freshly cho%%ed ?talian %arsley

H0 tables%oons freshly cho%%ed basilH7 teas%oon dried oregano

7.4 lbs s%aghetti I cooked al dentesalt and %e%%er to taste

(irections:reheat the oven to 4>> degrees -. lace the bread crumbs into a large shallow bowl. Add the herbs,

7 7/9 teas%oons salt and 7/9 teas%oon of %e%%er. ?n another medium shallow bowl, whisk the eggsand 9 tables%oons of water together.

For the eggp ant: Season each slice on both sides with salt and %e%%er. 8oat in the flour, ta%%ingoff e*cess, then di% it in the egg, and finally di% it in the bread crumbs. Shake off any e*cessbreading. @eat 7/9 inch of oil in a large saute %an over medium heat. -ry the egg%lant slices,turning once, until golden brown, about 0 minutes %er batch.

For the chicken: =e%eat the above %rocess with the chicken season with salt and %e%%er, dredge inflour, shake off the e*cess, di% in egg mi*ture and then in bread crumbs. 8oat the %an with more oiland bring to high heat, cooking the chicken on each side until just brown, about 9 minutes %er side.

For the Marinara #auce: @eat the oil in a large 1utch oven over medium high heat. Add the onionand cook until soft. Add the garlic and red %e%%er flakes and cook 7 minute. Add the tomatoes,bring to a boil and cook, stirring occasionally, until thickened, about 74 to 9> minutes. Dlend untilslightly smooth )but with remaining chunks+ using your immersion )stick+ blender. Season to tastewith %arsley, basil, oregano, salt and %e%%er. Simmer longer to achieved desired thickness.

'ssemb e the dish: Lay out the egg%lant in a baking dish and cover with marinara and B cu%

mo22arella. lace the chicken in the dutch oven with the remaining marinara and cover with theremaining mo22arella. Dake both for 74 minutes. S%rinkle with armigiano and serve with %asta.

#uggestions from the M%ster% Basket: dice roasted red peppers and add to the marinara, addred *ine to the marinara sauce or add s iced fresh mozzare a to the top before baking+ #prink e*ith %our choice of remaining herbs to finish+


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Tres &eches CakeCake:7 cu% sugar, divided in half4 large eggs, se%arated and at room tem%erature7/0 cu% of milkB ts%. %ure vanilla e*tract

7 cu% all %ur%ose flour7 B ts% baking %owderB ts% cream of tartarTres &eches #%rup: 7 )79 ounce+ can eva%orated milk7 )73 o2+ can sweetened condensed milk7 cu% heavy whi%%ing cream7 teas%oon %ure vanilla e*tract

1irectionsenerously s%ray a 70*J baking %an with baking s%ray.

Make the cake first: ?n your #itchen Aid

Around the World for Exxon, June 2014

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